‘Tis the season for food, and lots of it. If you are the one who prepares Thanksgiving dinner for your family or friends, or even if you’re just a contributor to the meal, I must insist that you pick up Sam Sifton’s book, Thanksgiving: How to Cook it Well.
I don’t know about you, but brunch is my favorite meal. It’s an opportunity to indulge in something sweet, something savory, and perhaps have a mimosa thrown in. When I was making breakfast for the boys the other weekend, I decided to try combining two breakfast favorites and came up with French Toast Eggs-in-a-Frame.
I love so many things about Fall – the weather, the football, the colors, and definitely the food. Apples are one of the highlights of the season and I’ve found seven delicious sounding recipes. Are you going to be visiting any orchards this fall? What is your favorite type of apple?
Are you going to be visiting any orchards this fall? What is your favorite type of apple?
I saw a recipe while scrolling through Facebook the other week and it sounded so delicious and so easy that I decided to make my own spin on it. Now, I don’t know about you, but my hubby enjoys lasagna, but I find it so time consuming to make and end up making so much of it at a time (leaving some of it to go to waste), that I don’t make it that frequently. When I saw a recipe for “lasagna rollups,” I thought I had found the perfect substitute. The appeal of this recipe, for me, is that you can make as much or as little as you’d like. You are able to make just enough to feed the people you are serving. I made (almost) enough here for five adults and two toddlers by making 12 rollups.
Lasagna noodles (you’ll want two to three noodles per person, depending on how hungry people are)
Freshly grated Parmesan cheese
Mozzarella (preferably not grated)
Cook the lasagna noodles according to package direction, making sure to remove them from the cooking water while they are still al dente (a little chewy).
Combine the ricotta cheese with one beaten egg
Lay the noodles out on a cutting board and top the noodles with a few spoonfuls of sauce. Lay fresh spinach leaves out over the sauce.
Top the spinach with dollops of the ricotta and egg mixture and freshly grated parmesan cheese.
Coat the bottom of your cooking dish with sauce.
Roll the noodles up and place them in the sauce in your cooking dish.
Top the rolls with more sauce, and slices of mozzarella cheese.
Bake at 350 degrees until the mozzarella melts, then broil the dish until you get the desired amount of char on the cheese (this last step is optional).
Serve with a salad and garlic bread.
Does your family enjoy lasagna? Do you have other recipe hacks that make an otherwise labor-intensive dish easier to handle?
Do you have those days where you look into your fridge, see plenty of good ingredients but still draw a blank on what to make for dinner? No? Just me? Oh well. I had one of those experiences recently when I checked the fridge, saw a multitude of delicious veggies, but still couldn’t figure out how to bring them all together. Enter penne primavera. This dish is a perfect opportunity to get a few extra servings of vegetables into your meal while allowing you to use up those veggies that are sitting in your crisper drawer.
Penne (For two hungry people, I used 1/3 to 1/2 a box of penne.)
Any vegetables you have around – I used broccoli, carrots, red peppers, and asparagus
Red onion – about 1/3 of a cup
Garlic – 3-4 small cloves
Chicken broth or stock – 1/3 of a cup
Butter – 1-2 tablespoons
Cream – 3/4 cup
Parmesan cheese for garnish
A poultry rub of your choosing
Cook the pasta according to the package directions, making sure to drain it while it is still al dente.
Chop the red onion and garlic and sauté them over low-medium heat until they start to soften.
Chop the vegetables and add them to the garlic and onion mixture. Start with the broccoli and carrots, letting them cook until the carrots soften slightly. Then add the red peppers, allowing them to cook 3-4 minutes. Finally add the asparagus. The key is to add the vegetables from largest (or the veggies that require the longest cooking time) to the smallest and to only cook them until they are softened but still retain some crunch. Add the chicken stock or broth at the end of the cooking to give the vegetables a little extra flavor.
Meanwhile, melt the butter in a small saucepan over low heat. Add the cream and allow it to heat up, but make sure it doesn’t boil.
Cut the chicken into bite sized pieces and toss with your favorite poultry seasoning. I made a seasoning mixture of onion powder, garlic power, salt, pepper, and cayenne pepper. Make sure, if you are making your own seasoning, to add salt because, if you’ll notice, we haven’t added salt anywhere else in the dish. The contrast of the well-seasoned chicken will marry well with the creamy pasta and vegetables.
Combine the pasta, vegetables, and cream mixture. Top with the chicken and grated parmesan. Serve hot.
Have you ever made penne primavera? What are your favorite vegetables to have for dinner?
One of the easiest dinners I can think of is a baked chicken. It can be a one-pot dish if you include your veggies while baking the chicken, or you can prepare your veggies on the side and serve the chicken with rice or pasta. Though not the quickest meal, there is very little hands-on time required, and the leftover chicken is wonderful for chicken salad the next day!
Preparing the perfect baked chicken is easy if you follow a few simple steps:
- Loosen the skin by sliding a knife in between the skin and the meat of the chicken.
- Insert multiple pats of butter between the skin and meat – the butter will help keep the chicken moist.
- Sprinkle salt, pepper, and the spices of your choosing onto the skin (I like to add paprika or a little cayenne both for color and a little bit of heat)
- Put some garlic cloves and white wine (or chicken stock, if you prefer to forgo the wine) into the bottom of the pan. You don’t need much wine or stock (approximately 3/4 cup to one cup – you are just adding another way for the chicken to stay moist).
- You can also add any vegetables that you’d like – potatoes, carrots, and onions are always good options – into the wine or stock. They will cook alongside the chicken, developing great flavor, and will help you have a complete meal when the chicken is done.
- Bake the chicken at 450 for 10 minutes (uncovered), and then lower the temperature of the oven to 350 and cook the chicken for an additional 45 minutes or so – until the chicken reaches 165 degrees and the juices run clear. (Baking it at the higher temperature helps the chicken develop a crispier skin.)
I’d love to hear what spices you choose to add to your chicken and what your favorite sides are to serve alongside the chicken!
I’m thrilled to be co-hosting this month’s Around The Table link-up with Britney from The Quiet Place! This month’s topic is Your Newest Recipe, and I wanted to share the recipe for homemade pizza that Hubby and I discovered in a recent edition of Bon Appetit magazine (one of my favorite magazines!). This is by far the easiest pizza recipe I’ve come across, but it does require that the dough be allowed to rise for 24 hours, so plan ahead if you’ve got pizza on the brain (and who doesn’t??).